Mariusz Witczak

Profesor uczelni

Uniwersytet Jagielloński w Krakowie

Poland

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About

Mariusz Witczak is a Profesor uczelni at the Uniwersytet Rolniczy im Hugona Kołłątaja w Krakowie, Poland. His research areas include the synthesis and investigation of physicochemical and microbial properties of composites, rheological behavior of dough, and the development of nano/micromicellar structures. He has published recent articles focusing on the properties of materials such as fortified dough, encapsulated compounds, and extraction methods for enhancing food ingredients.

Articles (17)

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2021

Collaborators (11)

Jacek Grzyb

assistant of professor

University of Agriculture in Krakow

POLAND

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Gohar Khachatryan

University of Agriculture in Krakow

POLAND

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Iwona Kowalska

prof

University of Agriculture in Krakow

POLAND

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Łukasz Skoczylas

profesor uczelni

POLAND

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Karen Khachatryan

Head of Laboratory

Uniwersytet Jagielloński w Krakowie

POLAND

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Agata Pawlowska

Rzeszów University

POLAND

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Teresa Witczak

University of Agriculture in Krakow

POLAND

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Zuzanna Posadzka-Siupik

PhD, research and teaching assistant

Rzeszów University

POLAND

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Anna Stępień

University of Agriculture in Krakow

POLAND

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Grzegorz Fiutak

University of Agriculture in Krakow

POLAND

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Aneta Ocieczek

profesor nadzwyczajny/ dr hab. inż.

Uniwersytet Przyrodniczy w Poznaniu

POLAND

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Mariusz Witczak

Research Interests

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Articles (17)

Synthesis and Investigation of Physicochemical and Microbial Properties of Composites Containing Encapsulated Propolis and Sea Buckthorn Oil in Pectin Matrix

The impact of semisolid matrices on spreadability, rheology and celecoxib release rate

Chemical composition and physical parameters of particles as factors of variability of the sorption properties of protein powder preparations

Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk

THE EFFECT OF EXTRACTION METHODS ON THE DETERMINATION OF THE CONTENT OF POLYPHENOLS AND ANTI-OXIDANT ACTIVITIES OF ENRICHED EGG POWDER

Hybrid Systems of Oleogels and Probiotic-Loaded Alginate Carriers for Potential Application in Cosmetics

Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product

WYKRESY FAZOWE HYDROLIZATÓW O RÓŻNYM STOPNIU DEPOLIMERYZACJI OTRZYMANYCH NA BAZIE SKROBI MODYFIKOWANYCH CHEMICZNIE

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers

Physicochemical, bacteriostatic, and biological properties of starch/chitosan polymer composites modified by graphene oxide, designed as new bionanomaterials

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

Collaborators (11)

Jacek Grzyb

Gohar Khachatryan

Iwona Kowalska

Łukasz Skoczylas

Karen Khachatryan

Agata Pawlowska

Teresa Witczak

Zuzanna Posadzka-Siupik

Anna Stępień

Grzegorz Fiutak

Aneta Ocieczek

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